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Company Pot Roast

By BK on July 30, 2016 • ( 2 )

My Little ROCK – Reliable Organised Cooking Kitchen

– Company Pot Roast –

I’m not sure why Ina Garten titles her recipe company pot roast, to me this dish is something I love serving up to family with its intense vegetable cook in the pot sauce and tender beef. If you’re looking for one of those dishes that you can throw together and cook in the oven in during the afternoon and serve without a fuss at dinner then this recipe is for you, why wait until you have company!

Serves:

4 people

Preparation Time:

20 minutes

Cooking Time:

3 hours

Time to Table:

3 hours 20 minutes

Number of Ingredients:

Equipment:

Large cast iron pot or equivalent with lid

Ingredients:

1.350 kg bolar blade roast or chuck roast

Salt and pepper

2 tablespoons plain flour

Olive oil

2 cups chopped carrots

2 cups chopped brown onions

2 cups chopped celery

2 cups chopped leeks (White and light green parts only)

5 large garlic cloves peeled and chopped

2 cups red wine

2 tablespoons brandy

800g can crushed tomatoes

1 cup chicken stock

1 chicken stock cube

1 and a half teaspoons dried thyme

1 teaspoon dried rosemary

1 tablespoon butter

Preparation:

Pull out all of your ingredients.
Start chopping the garlic, brown onions, leeks, carrots and celery. Dump them all in a bowl and set aside for later.
Grab out your pot and make sure it fits in the oven….this saves you burning your hands later.
Pre heat the oven to 160C.

Method:

1. Grab out the beef and season it well with salt and pepper.

2. Throw over the plain flour making sure it’s well coated.

3. Heat up a couple of tablespoons of olive oil in your pot over a medium heat.

4. Chuck in the roast and sear it until its lightly brown.

5. Once you have all sides seared remove the beef from the pot and set aside.

6. Add some more oil to the pot if required and then throw in the carrots, onion’s, celery, leeks and garlic. Season with a tablespoon of salt and one and a half teaspoons of black pepper.

7. Cook the mixture for about 10 minutes until the veggies start to become translucent but not browned.

8. Throw in the wine and brandy and bring it to a boil.

9. Dump in the tomatoes, chicken stock, stock cube, rosemary, thyme, 2 teaspoons salt and 1 teaspoon pepper. Yes I do realise a LOT of salt goes into the dish.

10. Add the beef back into the pot and place it into your preheated oven for 2 hours and 30 minutes. You can then proceed to enjoy some more of your afternoon while it does its thing. About half way through the cooking time I recommend you check on it to make sure everything’s going according to plan.

11. When the timer goes off race to your oven door and pull out and inspect the goodness!

12. At this point you can remove the meat and set it aside. You can then choose to serve the sauce as is or give it a blitz with a processor to make a smooth sauce.